Carmen'z Kitchen

CHICKEN TACOS

🍴 Serves 5
⏰ 15-20 minutes

INGREDIENTS

For the Chicken:

  • 1.5 lbs Costco Just Bare Chicken Strips (approx. 15-18 strips)

For the Tortilla and Filling:

  • 2 medium onions, thinly sliced
  • 1-2 jalapenos, diced or sliced
  • 3 cups fresh spinach
  • 1 bunch fresh cilantro, chopped
  • 4-6 Cherry tomatoes (diced)
  • 1-2 tbsp hot honey
  • 2 medium avocados, cubed
  • 1.5 cups shredded taco-mix cheese
  • Corn or flour tortillas (optional)

SIDES, VARIATIONS, & TOPPINGS (OPTIONAL)

  • Base Substitutes: Use brown rice, quinoa, or cauliflower rice as a base instead of tortillas for a gluten-free taco bowl.
  • Additional Veggies: Add roasted bell peppers, zucchini, or corn kernels for extra nutrients.
  • Sauces & Drizzles: Add a drizzle of chipotle mayo, salsa verde, or hot sauce for extra flavor.
  • Cheese Alternatives: Swap taco-mix cheese for a lighter option like crumbled feta or cotija cheese.
  • Protein Swap: Use black beans, grilled shrimp, or tofu for variety
  • Salsas: Fresh pico de gallo, roasted tomato salsa, or pineapple salsa.
  • Fresh Vegetables: Shredded cabbage, diced tomatoes, chopped red onions, or pickled red onions for tang. Add roasted bell peppers, zucchini, or corn kernels for extra nutrients.
  • Grain-Free Option: Serve the filling in lettuce wraps or grain-free tortillas for a low-carb variation.
  • Buffalo Style: Toss the chicken in buffalo sauce and top with blue cheese crumbles for a tangy twist.
  • Sweet & Spicy: Add grilled pineapple or a mango-habanero glaze for a tropical flair.
  • Tex-Mex Style: Layer with refried beans or Mexican rice as a base for a heartier taco.
  • Breakfast Version: Use scrambled eggs and spicy chicken sausage in place of grilled chicken for a breakfast taco.
  • Fresh Garnish: Sprinkle with chopped cilantro or green onions
  • Lime wedges
  • Sour cream or Greek yogurt

INSTRUCTIONS

Step 1: Cook the Chicken Strips

  • Heat the desired amount of chicken strips in the oven or air fryer according to package instructions (approx. 18-20 minutes in the oven at 375°F or 10 minutes in an air fryer at 400°F).
  • Let them cool slightly. Can serve whole or slice into thinner strips for tacos

Step 2: Prepare the Sautéed Onions and Jalapeño Relish (while chicken is baking)

  • Heat 1 tablespoon of olive oil and hot honey in a skillet over medium heat.
  • Add diced onions and jalapenos and sauté until caramelized (5-8 minutes). Remove from heat. Stir in cherry tomatoes and ⅓ cup chopped cilantro. Toss to mix evenly.

Plating: Assemble Day of Serving or Meal Prep Ahead

  • For Chicken Tacos: Build tacos by layering the fresh spinach and chicken strip on a warm tortilla. Add cubed avocado, onion jalapeno relish, shredded cheese, and a sprinkle of cilantro on top.
  • For Chicken Taco Bowls: For meal-prep bowls, chop and divide the chicken mixture into 5 meal containers. Add equal portions of cubed avocado, onion jalapeno relish, spinach, shredded cheese, and a sprinkle of cilantro on top. Store the bowls in the refrigerator. Serve with a side of tortillas (wrapped separately)  to keep fresh. Best consumed within 4-5 days.

HEALTHY TIPS

  • Meal Prep Efficiency: Store the ingredients separately and assemble bowls as needed to maintain freshness.
  • Opt for Greek Yogurt instead of sour cream for a protein-packed topping.
  • Use whole-grain tortillas or lettuce wraps for lower-calorie options.
  • Limit Cheese: Sprinkle lightly to reduce saturated fat intake.
  • Add Greens: Mix spinach with other greens like arugula or kale for added fiber and nutrients.
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